Just to show you the kind of folks I hang out with... Sometimes some of us can be a little on edge. My writing colleague, Sara Clement, writes about some heavy stuff on her blog, Reflections of a Butterfly. But you know, even in lives with more than their share of sadness and loss, there's time for hilarity.
No, really.
Sara understands. In fact, the way it works for some of us, the harder things get, the crazier we may seem -- but it's all a ruse. We're just trying to trick life into thinking it can't get us down. I think we're winning.
So the other day, Sara posted this recipe on her blog, complete with the story of how the "blood bath" effect sent Sara into a tailspin of hysterical sobs and totally ruined her kids' appetites.
I can't wait to make some and have my own little meltdown.
Butterfly Borscht
3 large beets, chopped coarsely. (by hand or food processor...do not over process...you want small chunks.)
3 large carrots and leftover beet greens, pureed in 1 cup water.
1 large yellow onion, sauteed in olive oil till golden brown and slightly crispy brown on edges. (caramelize)
4-5 cups vegetable broth
sea salt and pepper to taste
4- 6 tablespoon balsamic vinegar (depending on personal preference)
1 small red cabbage, finely sliced into strips. (reserve)
Add beets, pureed greens and carrots, caramelized onions, veggi broth and sea salt/pepper to large pot and bring to a mild boil. Reduce immediately to a simmer. Cook while stirring occasionally for 15 minutes. Use a potato masher to correct any larger beet chunks a food processor might have missed. Don't over mash. Add the reserved shredded cabbage and balsamic vinegar and continue cooking till cabbage is soft, about 15 minutes. Add another cup of broth or water as desired for consistency. Serve with a dollop of organic sour cream and a sprinkle of green onion and a crusty loaf.
Mmmmmmmmmmmmmm!
Just be forewarned. There will be evidence for DAYS...so don't freak out like I did.
{Sorry -- no photo available. Things were just too crazy...}
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